Sometimes one of the best benefits of travel is trying – and getting – new recipes. Just the act of doing so can give you the flavor of a town. Roanoke, Va., is almost as friendly as Summerville. Those of us living in our Flower Town know that’s quite a compliment. A downtown Roanoke area is called the Circle in the Square and features many shops, including a farmer’s market, in that conformation. This makes it easy to access anything from high end accessories for the home and garden, boutiques, gift shops, and of course, restaurants. Everything is within steps.
While my sister Cynthia and I were perusing through one of these emporiums on a recent trip to the Blue Ridge Mountains, we asked the salesman if he could recommend a place for lunch. He loyally said all the restaurants were good and each had their own specialties, but one called Horizon was a family owned eatery, known for “good ole homemade food.” He gave us his card with a note asking the restaurant to give us a 20% discount for lunch, as we were visitors to the town. He told us which side of the square to look for and ushered us out of his shop with great courtesy. And we hadn’t even bought anything!
The waiter greeted us warmly and as it was cool, misty, and rainy, pointed out the soup of the day was Turkey Cream. It seemed perfect. It was. Light yet creamy, traditional yet different, it featured a couple of ingredients we couldn’t identify. We asked for the recipe, which was a chef original. The sous-chef wrote it out personally and the owner, who graciously gave us the 20% discount, wished us well for the rest of the trip. We will go back, get more soup and shop the other shops? Bet your life! We travel in that area frequently. And we’ll return with a good taste in our mouths about that town and its hospitality.
The next time a soup day comes up in Summerville, try this and see what you think.

Hospitality Soup
3 cups roughly sliced button mushrooms
3 cups shredded turkey
¼ cup finely diced red onion
2 T minced garlic
Sauté in oil until mushrooms start to brown.
          Add:

• 6 cups chicken broth
• 1 cup heavy cream
• ¼ cup fresh basic (chopped)
• ½ cup fresh spinach (chopped)
• 1 t crushed red pepper flakes
• 1 T Italian herbs
• 2 T sherry vinegar
• Salt and pepper to taste

Simmer for 15 minutes for until desired thickness is reached.
Note: To make this dish fit my eating plan, I altered it only to use an oil spray for sautéing and substituted fat free half and half for the heavy cream. I put half the mushrooms in the blender and this helped thicken the broth. Rice or noodles could also be added. But they’re not needed.
Bon appetit!